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Aubergine and Potato Curry

Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 people
Author Adapted from Eastern Vegetarian Cooking by Madhur Jaffrey

Ingredients

  • 4 tbsp vegetable oil
  • ½ tsp black mustard seed
  • 5 oz potato, peeled, diced
  • 4 oz thin aubergine, sliced (or fat aubergines, diced)
  • 1½ tsp coriander seed, ground
  • 1 tsp cumin seed, ground
  • ¼ tsp turmeric
  • ¼ tsp cayenne
  • ¼ tsp salt
  • 1 tbsp green coriander, chopped

Instructions

  • 4 tbsp vegetable oil, ½ tsp black mustard seed
    Heat oil on medium, add mustard seeds and cook until popping.
  • 5 oz potato, peeled, diced, 4 oz thin aubergine, sliced
    Add prepared potato and aubergine, and turn over once to coat well in the oil.
  • 1½ tsp coriander seed, ground, 1 tsp cumin seed, ground, ¼ tsp turmeric, ¼ tsp cayenne, ¼ tsp salt
    Add spices and stir fry on low for 1 min. Be careful not to burn.
  • Just cover with water and simmer with a tight lid for 15 mins.
  • 1 tbsp green coriander, chopped
    Stir in coriander leaf, using a bit as a garnish.